Lately my favorite quick breakfast consists of mashing up an avocado, seasoning it with kosher salt and slathering it on some toasted french bread -- heaven! At first I was grossed out by the idea of avocado for breakfast, but trust me ... salty, crunchy and filling. Go try it. Really. Go ... right ... now.
But wait, there's more!
Avocado also features in my new favorite quick appetizer. A friend of mine mentioned an appetizer that he loves to eat at Cork Wine Bar in Washington, DC. It sounded so good that I recreated it, with some slight modifications -- pure perfection! Add some leftover roast chicken and you might even have yourself the makings of a first-class pizza.
Avocado Naan Toast (adapted from Cork Wine Bar)
1 ripe avocado
1 naan or other flatbread
few tablesppoons shelled pistachios, chopped
kosher salt
olive oil
Lightly toast the naan. Mash avocado and spread thickly over naan. Sprinkle with chopped pistachios and kosher salt (to taste) and then drizzle with olive oil. Cut into wedges and serve.
Well I might actually try that, if I knew how to tell a ripe avocado from an unripe one. Do enlighten me, oh great and powerful Kitchen Ninja.
ReplyDeleteHey Achmed -- it's easy. The avocado should feel just a tiny bit soft when you push on it -- just soft (ripe), not mushy (rotten) or rock-hard (unripe). Don't use the "ripe" sticker on it as a guide -- that usually means "produce guy needs more space here".
ReplyDeleteOk, got it. I'll give it a shot!
ReplyDelete